To get full access to the blog and recipes , please become a member by pressing the ' follow ' tab .
Please email me at firstname.lastname@example.org
Monday, 8 December 2014
Coconut Kokum Clams
400 Grams Clams - discard the other half of the shell that has no meat.
1 Coconut Grated.
10 Dried Red Chilies.
8 Kokum Petals - Substitute with imli.
2 Sprigs Curry Leaves.
1 Tablespoon Garlic Minced.
1 Tomato Chopped.
1 Onion Chopped.
4 Tablespoons Oil.
1 tablespoon oil and lightly saute coconut ,curry leaves and and dried
red chilies till coconut begins to lightly color .Cool and zap in the
blender 2-3 short shots , you want to end up with a coarse , thicker
than breadcrumbs consistency crumble.
balance 3 tablespoons oil , saute garlic till aromatic and soft then
add onions , salt and tomato and cook covered till onions get limp. Add
more chilies and curry leaves if you like.Now add zapped coconut mixture
, add 60 ml water to kick start the cooking and add clams.Cook covered
6-7 minutes , taste the masala it will/should be tangy and spicy.